I keep telling him he shouldn’t be bringing stuff back but he insists on “sneaking” some back into the country. It could be worse, I used to have a friend who worked for Canada Customs at Toronto’s airport and he would tell us some pretty funny stories.
The one that stands out the most was the lady from eastern Europe that smelled funny. When one arrives in Canada by air, you’re given a card to fill out to expedite the “interrogation” by customs officers. It’s the standard customs stuff concerning what you bought by way of tobacco, booze, jewelry, fruits, vegetables, meats and dairy products.
This lady arrived in Canada and when she finally arrived at the customs desk, the officer noticed a weird smell. The officer immediately instructed her go to the left for “further” investigation.
A female customs officer then checked her out thoroughly but the luggage contained nothing smelly, nor did her purse or carry-on bag. Now the lady with the weird smell was summoned into an examination room…the strip search (again by a female officer).
The lady was instructed to undress. First her top came off. Nothing. Next, she was instructed to take off her dress.
The customs officer burst into laughter. The lady had tied a rope around her waist and had a big, honkin’ salami dangling between her legs! “No meats are allowed to be brought in, ma’am”.
3 cups of baby spinach
1 small red onion, halved then sliced
1/2 cup button mushrooms, sliced
3 strips of crispy bacon, chopped
1/3 cup toasted walnuts, chopped
2 hard boiled eggs, quartered
1/3 cup pomegranate seeds
1 Tbsp. Dijon mustard
1 tsp. of dry tarragon
3 Tbsp. red wine vinegar
1/4 cup extra virgin olive oil
salt and pepper to taste
- Into a large salad bowl, add your mustard and vinegar. Now slowly pour in your olive oil while whisking until you’ve reached your desired consistency. Add salt & pepper and reserve.
- Prepare your remaining salad ingredients and reserve until salad is to be served.
- Add the remaining salad ingredients, toss gently and serve.
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